Ask us anything, we said! Grill us like a cheese sandwich! And you did! Our podcast supporters sent in questions for Alison and I to answer for this final episode of 2024 and we had a lot of fun answering them. Some of them were crazy! Some would take an entire podcast episode to answer thoroughly, and they were all really fun - like, "What are some non-ancestral things you do, or ancestral things you don't plan to ever do?" Or, "Tell us about Alison's past life!" Alison and I also came with some questions for each other, and we did not tell each other in advance what they would be, and we had a lot of fun answering them. We also recorded our aftershow and included it in this main feed episode as our gift to you. What other questions would you have asked? What are your answers to these questions? Do you think we answered them right? Tell us your thoughts after you hear this episode.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!

2:36.00 - What are you, and maybe the industry, looking forward to in 2025? 9:57.00 - It sounds like wineries are regularly behind the 8 ball when it comes to planning and financial success, why is that? Is there a common thread between the tough year(s)? 27.04.00 - We are shopping for wine glasses, any suggestions? Should we invest in a decanter as well? What do you recommend? 35:05.00 - During this "slower" season what is going on in the cellar? What are you looking for in the wines? Be sure to SUBSCRIBE and follow us on our social networks @mtgawines (YouTube, Instagram, The Book of Face and the Social Network Formerly Known as Twitter) BROUGHT TO YOU BY: www.premiercruclothing.com Use code PREMIER for 20% off your first order.

I wish we had a proper episode to wrap up 2024 with, but Todd and James are swamped right now and I’ve got nothing to offer on my own – yet. lol Kidding aside – THANK YOU SO MUCH for another fun-filled year. I can’t believe the podcast, as an entity, is coming up on […]

Join three of our top SCA steak cooks, including twice NZ Steak Champion Troy Bilbrough and World Championship Qualifier Luke McGoldrick and Meatstsock Steak Champion Scott Matthews for a deep dive into everything SCA Steak - your mind will be blown!  Don't miss this. See omnystudio.com/listener for privacy information.

In this episode of the No Sediment Wine Podcast, I sit down with Austrian winemaker Georg Prieler of Weingut Prieler. We discuss why he works with Pinot Blanc grape variety, the versatility of Blaufränkisch, the impact of climate change on viticulture and many other exciting topics. You can also listen to the No Sediment Wine Podcast episodes on Spotify, Apple Podcast, Amazon Music, Google Podcasts and Castbox. Some of the WINE ACCESSORIES I use regularly: 🍷 My Everyday Go-To Wine Glass: https://amzn.to/3OAQAcW 🥂 My Favorite Champagne Wine Glass: https://amzn.to/3qhMLRF 🥂 One of My Favorite Wine Glasses: https://amzn.to/3uG8Nfc 🧳 The Best Wine Suitcase: https://bit.ly/3Zlzuoq (Use code NOSEDIMENT10 for 10% discount) 🗜️ I Preserve My Wines with CORAVIN: https://amzn.to/3O1AYPS 🪡 CORAVIN Vintage Needle: https://amzn.to/4eVf8bl 🐚 CORAVIN Gas Capsules: https://amzn.to/4eVf8bl 🍾 I Safely Open Older Bottles with This Cork Puller: https://amzn.to/3iBrFZZ 🍾 The Durand Cork Puller: https://amzn.to/3ZuRWfv 🏳️ I Polish My Wine Glasses with This Cloth: https://amzn.to/3izWJcx 🪣 My Favorite Wine Chiller: https://amzn.to/4eVf8bl 👝 I Safely Transport Bottles With This Sleeve: https://bit.ly/3B8lFBQ 📚 Some of my favorite WINE BOOKS: 📙 Native Wine Grapes of Italy by Ian D'Agata: https://amzn.to/4ggqM1P 📗 The Wines of Piemonte by David Way: https://amzn.to/4igXrG4 📓 Flawless: Understanding Faults in Wine by Jamie Goode: https://amzn.to/3eb7AYP 📒Understanding Wine Technology: The Science of Wine Explained by David Bird: https://amzn.to/3e2qBNb 📕 Authentic Wine: Toward Natural and Sustainable Winemaking (by Jamie Goode): https://amzn.to/3ygtuAC 📘 The Oxford Companion to Wine (by Jancis Robinson): https://amzn.to/49Wwe7V 📙 Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours (by Jancis Robinson, Julia Harding and Jose Vouillamoz): https://amzn.to/3RCAheM 📗 A Life Uncorked (by Hugh Johnson): https://amzn.to/3M5yeyQ 📓 Drinking with the Valkyries (by Andrew Jefford): https://amzn.to/45mGBOG Be sure to SUBSCRIBE to my YouTube channel https://www.youtube.com/@NoSediment, as I am posting weekly videos on all things wine and monthly wine podcast episodes. **LET’S CONNECT: Instagram: https://www.instagram.com/blancdenoir/ Twitter: https://twitter.com/blancdenoir TikTok: https://www.tiktok.com/@nosediment #wineeducation #winepodcast #wine *CONTENTS OF THIS VIDEO 0:00 Introduction 5:08 Why did Georg choose to work with Pinot Blanc? 8:10 Working with Pinot Blanc and its role in winemaking 11:08 How does Georg approach oak in winemaking? 17:02 Blaufränkisch: One of the best cool-vintage red grape varieties 24:23 Working with soil high in lime content 28:12 Traditional vs. innovative winemaking 32:21 How winemaking differs depending on the vintage 38:04 Climate change and strategies to tackle it 43:13 Debunking wine myths 44:00 Informal part As an Amazon Associate I earn from qualifying purchases.

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are sharing some food safety tips for safe holiday cooking.There are a lot of holiday parties this time of year, and you don't want to spend most of the time on your knees in the bathroom with your head over the toilet.So, tune in to learn how to protect yourself, your family, and your friends from foodborne illnesses this holiday season.In this episode:💩 [01:29] The need for food safety around the holidays💩 [02:08] A career created out of vomit and diarrhea💩 [03:28] The evolution of food safety training 💩 [12:59] The importance of being safe when cooking for others💩 [16:23] How to not kill your loved ones during the holidays💩 [17:13] Step 1: Clean and sanitize your kitchen💩 [20:45] One thing you must not do💩 [21:35] Step 2: Separate to avoid cross-contamination💩 [25:27] Step 3: Use a thermometer to cook meat and poultry💩 [25:57] How to calibrate your thermometer💩 [27:00] How to thaw your turkey safely💩 [28:07] Step 4: Storing, refrigerating, and reheating food guidelines💩 [31:23] Quick reminder for happy holidaysDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeTo learn more about the woman who tried to kill her ex’s family with Beef Wellington, catch up with Episode 38 | Don’t Cook Salmon in the Dishwasher!Noteworthy quotes from this episode“Most people don't know about food safety. I think people know on the periphery about food safety, but most people think what they do is safe in their kitchen. A lot of that is not safe.” – Matthew Regusci“ When you're with your extended family, you never know what type of immune system they really have. They could have cancer and not be telling you that they have cancer. So, we always need to be conscientious about their immune systems. So, it's important that we take all the precautions that we would take as if we worked in a restaurant.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

Oh come all ye faithful, let's have a beer!Once again it's time for one of our most favorite shows of the year, the Interfaith Holiday Craft Beer SPECTACULAR.A few years ago our Jewish friends Michael Syrop and Ron Mitchell of Rainy Day Brewing joined us to help sample our holiday beers. We decided that was awesome and made it a tradition. The Rainy Day crew is back this year to blind taste holiday beers and choose our favorites.The Holiday Beer ListBells Christmas AleBarrel of Monks Father Christmas Holiday AleBreckenridge Christmas AleBronx Brewing Jingle Jangle Holiday AleDelirium NoelFat Bottom NoelHighland Cold MountainN'Ice ChouffeOmmegang Everything NaughtySamichlaus ClassicScaldis NoelShiner Holiday CheerSierra Nevada CelebrationSloop Brewing (No) Santa NEIPASouthern Tier Chestnut PralineSt. Bernardus Christmas AleStraffe Hendrik Xmas Blend (Vintage)Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson and occasional appearances from Becky Smalls.Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSSFollow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

Fogo de Chão CEO Barry McGowan joins FSR editors to talk about the importance of investing in your people; insights into changing consumer preferences and trends, including the rising demand for authenticity and value in dining; leveraging technology to enhance operations while maintaining its human touch; and more.

We here at Sip Sip Hooray! love a good deal! Amid all the stories swirling around about how expensive Wine Country visits have become, we decided to challenge ourselves and see if we could buck the trend, and save a few - or more - bucks. Our first destination was Napa Valley, and ICYMI the episode, check it out here. Now we’re headed to Sonoma County, one of Travel & Leisure’s Best 50 Places to Travel in 2024. We did the research so you don’t have to. How about wine tastings for $35 or less, hotels for $200 or less a night, good local eats and fun activities that won’t break the bank? Yes please! We’ve even got several recommendations that are free 😃 You might just have money left over for purchasing some bottles - or cases - of wine. Sonoma County is big - and encompasses many different geographical areas, so we’re offering our best finds, a taste of what you can discover in this diverse region that stretches from the Pacific Coast eastward to the border with Napa County. Note: This is our own independent research and recommendations. We are not receiving fees or commissions for the places mentioned in this episode.etails

In “What Makes Gumbo...Gumbo?” Gravy producer Katie Carter King takes us all the way to Northern California to understand what folklorist John Lauden meant when he said, “Gumbo is not a word, it’s a syntax, a way of putting something together.”   Cooks and culinarians have long argued about gumbo. Is it Creole or Cajun in its roots and history? Is it a soup, a stew, or some mysterious third thing? But perhaps nothing gets Southerners more heated than conversations about how you make gumbo—from the ingredients to the recipe technique, the dish has long provoked spirited debates. But in the southeast corner of San Francisco, one man has become known as Mr. Gumbo, and he’s not looking to pick a fight, but rather start a conversation.   Mr. Gumbo—also known as chef Dontaye Ball—grew up making gumbo with his grandmother. But after she passed away and he took helm of the family’s gumbo tradition, Dontaye began to realize the limitations of a single pot of gumbo. The seafood-centric recipe he’d long made accidentally excluded many of his loved ones: vegans, vegetarians, folks with shellfish allergies. So, he decided to cook up something new, something a bit unorthodox. He created a gumbo bar, complete with all the delicious possibilities his friends and family could dream up, including both different soup bases and different accouterments. A recurring event sprung to life, quickly morphing from holiday party to block party to pop-up business.   Growing up, community was always at the forefront of Dontaye’s mind. His grandmother centered serving the community in her cooking. Dontaye was raised in the Bayview, a sunny, geographically isolated neighborhood that has been the last corner of the city to gentrify. Once home to Maltese farmers and Chinese shrimpers, the area became home to thousands of Black workers who migrated following the eruption of World War II. A tight-knit community formed, one that took care of its own. While Dontaye had never planned on opening a full restaurant, when a space became open on a prominent corner in his own neighborhood, he saw how much possibility gumbo could offer—and knew he couldn’t say no.   In this episode, Katie Carter King learns about Dontaye’s path to becoming a restaurateur and community leader. Additionally, geographer and UC Santa Cruz professor Lindsey Dillon helps situate the Gumbo Social story in the larger landscape of Bayview and San Francisco’s Black residents and culture. Learn more about your ad choices. Visit megaphone.fm/adchoices